Place desired amount of soup dumplings on top of cabbage leaves, leaving 1/2” space around each one.

Cover and steam until completely cooked, about 12 minutes.

Dipping sauce: julienned ginger, soy sauce, and black vinegar.

Potstickers

1. Coat a thin layer of oil evenly on a non-stick pan on medium heat.2. Place frozen potstickers in a single layer, flat-side down.3. Fill the pan with water until it reaches halfway up the potsticker.4. Cover and cook until water has evaporated.5. Uncover and continue cooking until bottom of the potstickers are browned. DO NOT move potstickers during cooking.

Pork or Squid Nugget Soup

1. Bring 6 cups of water to a boil in a pot.
2. If you would like to add extra ingredients, you may add them now. Recommended: Sliced Shittake mushrooms and bamboo shoots.
3. Add in the squid nuggets and/or pork nuggets. Cook for about 10 minutes.
4. Add in the provided soup base.
5. Combine 3.5-4 tablespoons of cornstarch with 1/4 cup of cold water in a separate bowl. Pour the cornstarch slurry in the the soup and stir, right before turning off the heat.
6. Garnish with cilantro.

Dumplings

1. Fill a pot half full of water and bring to a boil on high heat. Drop dumplings into the pot. Do not defrost beforehand.
2. Stir the dumplings immediately so they do not stick to the bottom.
3. Once the water is boiling again, pour in 1 1/2 cups of cold water.
4. Repeat step 3.
5. Once the water is boiling again, shut off the heat and strain the dumplings. Enjoy!

1. Prepare your steamer.
2. Lightly coat a heat-safe bowl (preferably glass) with oil.
3. Place the Ba-Wan into the bowl and place into your steamer.
4. Steam until it is thoroughly heated.
5. Serve with provided sauce and garnish with cilantro (optional).
*Ba-Wan is already fully cooked.

Pork and Shrimp Wonton Soup
1. Fill a large pot with water and bring to a boil over high heat. Drop frozen wontons into boiling water and cook, stirring occasionally to prevent sticking to pot, for 8-10 minutes. Strain wontons out of water. and into a bowl.
2. In a separate pot, make broth. Combine 3 cups stock (pork bone or chicken stock is recommended), 2 garlic cloves, smashed, and about 1/3" sliced ginger. Bring to boil.
3. Pour broth over wontons and garnish with a drizzle of sesame oil, white pepper, and green onions.
4. Optional: Add in cooked vegetables such as bok choy or bean sprouts.